Potato and Onion Frittata
75 days ago
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This is another family-favorite recipe of ours. Maddalena’s mother, Mary, would make this Potato and Onion Frittata for lunch all of the time, because her siblings and dad loved it. With just seven ingredients, it is very easy to make, with very little prep work.
Preparing the Ingredients
A 7-5/8″ Petite Chef knife is a great choice for preparing the potatoes and onions for this dish. Its sharp, straight edge easily dices them.
Keep the pieces about the same size when cutting so they cook evenly.
The Petite Chef can also be used to cut the fresh parsley. Wash and dry the knife after cutting the potatoes and onions, and then run the blade down the stem of a bunch of parsley to cut away the leaves. Gather the leaves up into the center of your cutting board and rock the knife’s sharp blade over them to chop.
For tips on how to cut parsley, take a look at Cutco’s easy step-by-step tutorial.
Making the Frittata
The recipe starts with cooking the potatoes and onions in a fry pan until browned. Really crisp up the potatoes to give them a nice crunch.
Using a Mix-Stir, scramble some eggs with Romano cheese and fresh parsley then pour it over the cooked potatoes and onions. Allow it to cook through for about 10 minutes. Place a plate on top of the fry pan to flip the frittata.
Slide the frittata back into the pan to cook the other side for about five minutes.
When done, use a Pizza Cutter to cut the frittata into pieces to serve.
This Potato and Onion Frittata is quick and easy and also adaptable. Elevate the flavor by adding mascarpone cheese for a creamier texture. You can also add some protein to the mix to make it more filling.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium potatoes, diced
- 1/2 yellow onion, diced
- Salt and pepper, to taste
- 5 eggs, scrambled
- 1/2 cup grated Romano cheese
- Chopped fresh parsley, to taste
Directions
- In a fry pan over medium heat, preheat the olive oil. Add the potatoes and onion along with salt and pepper to taste.
- Cook potatoes until brown.
- In a medium bowl, whisk the eggs, Romano cheese and fresh parsley.
- Add egg mixture to the cooked potatoes and onions in the fry pan.
- Cook for about 10 minutes (keep a watchful eye, no one likes a burnt egg!)
- Place a plate on top of the fry pan and flip the frittata. Then slide the frittata back into the fry pan and cook the other side, for approximately 5 minutes.
- Serve and enjoy.
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